kozhukatta
Author Notes: Steamed rice dumpling with coconut & jaggery molasses filling we make kozhukatta Saturday the eve Palm Sunday. —pauljoseph
Serves 5
- Rice Flour - 1 cup
- Salt - 1 tsp
- Water - 2 cup
- Ghee - 1tsp
- For the filling
- Grated Coconut - 1 cup
- Grated Molasses - 1/4 cup
- Cardamom Powder - 1tsp
- Boil water and add salt to it. Mix flour, salt and ghee well by adding water
- Continue until a smooth dough is formed. Make small flat rounds with the dough
- Boil molasses well with a little water. Strain. Keep on the fire again, mix coconut and sauté for sometime.
- Off the flame a add the cardamom powder
- Take the flat dough rounds and place a little filling in the middle, close and cover with the dough to make balls
- You can make several balls as required and steam in a cooker till done
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